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This recipe for JAMBALAYA, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Saturday, June 16, 2007


1 lb. shrimp
1 chicken thighs cut into 1 inch cubes
1/2 t salt
1/8 t. black pepper
1/8 t. red pepper
2 T olive oil
1/4 lb. ham cut into 1/2 inch cubes
2 cloves garlic, smashed and minced
1 med. onion, chopped
1 celery stalk, chopped
1/2 c green pepper, chopped
1 1/2 c chicken broth
1 c. diced tomatoes
1/4 c green onions,chopped
1 T parsley
1 cup uncooked rice
dash hot sauce
1/2 ring cajun sausage

Put olive oil in 5 quart Dutch oven, add ham,and cubed chicken, cook 8-10 minute or until browned on all sides. Remove from pan and set aside. Add garlic, onions, celery and green pepper to the pan and stir well to loosen any particles stuck to the bottom of the pan. Add the broth, ham and chicken and simmer for 30 minutes. Add the tomatoes, green onions, parsley and simmer another 20 minutes..Stir in the sausage and the shrimp and cook; another 10 minutes. Cook the rice in 2 cups of salted water. Serve the jambalaya over the rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1-2 hours




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